The Icelandic coastal climate lends itself ideally to the production of dried fish also known as stockfish. The fish is hung on wooden racks called flakes and left to dry. It’s one of the oldest known preservation methods.
Although it might seem a bit morbid, it is actually quite fascinating wandering around these structures and getting a closer look at the “raw material”. The smell can be a little distracting, so the sites are best visited when temperatures drop below zero.